Name: Vegan Mushroom Wellington with Sweet Potatoes Recipe
Prep time: 50 min
Cook time: 45 min
Total time: 1 h 35 min
Cuisine: Vegetarian
Ingredients: 2 tablespoons olive oil; 16 ounces cremini mushrooms; 3 large yellow onions, peeled and thinly sliced; 3 cloves garlic, minced; 2 tablespoons low sodium soy sauce; 1 tablespoon chopped fresh thyme; 1 teaspoon dried rosemary; 4 ounces baby spinach; 2 medium sweet potatoes, peeled and thinly sliced; 1 sheet puff pastry; 1 tablespoon olive oil; 1 tablespoon unsweetened soy milk

There’s something downright irresistible about the comforting layers in this Vegan Mushroom Wellington with Sweet Potatoes Recipe. Rich mushrooms, tender sweet potatoes, and flaky puff pastry come together to make a main dish that feels special without being complicated. Trust me, once you try making it, it’ll become a go-to for cozy dinners and celebrations alike.

A sliced pastry roll sits on crinkled parchment paper over a white marbled surface, showing its inside layers. The outer layer is golden brown, flaky, and crispy pastry. Inside, there are several layers of rich brown filling mixed with visible herbs and soft orange thin slices that look like carrots. The roll is topped with small sprigs of green herbs. Some green sage leaves are placed near the roll on the white marbled surface. The background has a warm brown wooden texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Mushroom Wellington with Sweet Potatoes Recipe
Top Tip
How to Serve Vegan Mushroom Wellington with Sweet Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Mushroom Wellington with Sweet Potatoes Recipe

Why You'll Love This Recipe

This Vegan Mushroom Wellington with Sweet Potatoes Recipe is one of those dishes that feels fancy but comes together with simple, earthy ingredients. I love how it’s packed with flavor, and that sweet potato adds a fantastic sweetness and substance that balances the savory mushrooms beautifully.

Umami-packed filling: The combination of cremini mushrooms, caramelized onions, and herbs delivers all the savory satisfaction you need.
Sweet potatoes add depth: Their creamy texture and subtle sweetness make this Wellington uniquely comforting and hearty.
Simple assembly: Using store-bought puff pastry keeps this recipe approachable without sacrificing elegance.
Make-ahead friendly: You can prep parts or the whole thing before baking, perfect for stress-free entertaining.

A golden-brown baked pastry with a crisscross pattern on top, showing some red and dark purple fillings inside. The pastry is thick with a flaky texture, placed on parchment paper inside a white oval dish. Green sprigs of herbs rest on top, adding a fresh touch. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Vegan Mushroom Wellington with Sweet Potatoes Recipe lies in the balance of textures and flavors. The mushrooms bring earthiness, onions add sweetness, spinach freshens things up, and sweet potatoes give hearty creaminess. Here’s why each ingredient deserves a place in your kitchen for this dish.

Flat lay of two tablespoons olive oil in a small white bowl, a pile of fresh cremini mushrooms whole and halved, three large yellow onions thinly sliced arranged neatly, three cloves of unpeeled whole garlic, a small white bowl with low sodium soy sauce, a few sprigs of fresh thyme, a small pile of dried rosemary, a handful of vibrant baby spinach leaves, two medium sweet potatoes peeled and thinly sliced, one sheet of puff pastry folded gently on a simple white ceramic plate, one small white bowl with unsweetened soy milk, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cremini Mushrooms: These bring a deep, earthy flavor and a meaty texture that holds up well when cooked down. If you want more bite, slice instead of pulse.
Yellow Onions: Patience is key here – slow caramelizing lets their natural sugars develop, adding rich sweetness.
Garlic: Essential for adding that punch of aroma and flavor.
Low Sodium Soy Sauce: Adds umami depth and saltiness, so you likely won’t need extra salt.
Fresh Thyme and Dried Rosemary: Both add fragrant herbal notes that complement mushrooms beautifully.
Baby Spinach: A pop of green freshness and nutrients that wilts down gently into the filling.
Sweet Potatoes: Thinly sliced, they create layers of mellow sweetness and a creamy texture that contrasts perfectly with mushrooms.
Puff Pastry: The flaky, buttery pastry encases all the flavors, making every bite satisfying and golden.
Olive Oil: For sautéing and brushing the pastry for beautiful browning.
Unsweetened Soy Milk: Used for brushing the puff pastry to get that golden shine without dairy.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Vegan Mushroom Wellington with Sweet Potatoes Recipe is how flexible it is. I’ve played around with different mushrooms and herbs, and you can easily swap out ingredients to fit your pantry or personal preferences. Don’t hesitate to make it truly yours!

Variation: I love adding a handful of toasted walnuts to the mushroom filling for an extra crunch and nuttiness. It’s a game-changer!
Seasonal Twist: Swap sweet potatoes for butternut squash slices for a slightly different sweetness and texture.
Herb swap: Use sage instead of rosemary for a more autumnal vibe—both are delicious!
Presentation: If you’re short on time, assemble as individual mini Wellingtons using smaller puff pastry squares.

Step-by-Step: How I Make Vegan Mushroom Wellington with Sweet Potatoes Recipe

Step 1: Prepare the Mushroom Filling

Start by pulsing your mushrooms in a food processor until crumbly but watch out—you want texture, not a paste! If you prefer, chop them finely with a knife. Next, warm up the olive oil in a large skillet over medium heat and slowly caramelize the onions. This takes patience—about 30 minutes—but it’s totally worth it for that deep, sweet flavor. Stir every few minutes to avoid burning, and salt toward the end to bring out the sweetness. Add the mushroom mixture, garlic, and soy sauce, cooking about 10 minutes until the mushrooms soften and liquids mostly evaporate. Finally, stir in thyme, rosemary, and baby spinach until wilted, then set aside to cool.

Step 2: Prepare Puff Pastry and Sweet Potatoes

While the mushrooms cook, set your puff pastry out to thaw—usually about 30 minutes. Meanwhile, peel your sweet potatoes and slice them thinly (a mandoline slicer works wonders here for even slices). Preheat your oven to 375°F and lightly grease a baking pan to prevent sticking.

Step 3: Assemble the Wellington

Once the puff pastry is pliable, roll it out on parchment paper to about a 9x12 inch rectangle. Here’s where layering is key: lay down a thin sweet potato layer along the center third, add half the mushroom filling, then repeat sweet potato, mushroom, and finish with a final sweet potato layer. Fold the pastry sides over the filling and pinch edges tightly to seal. Using water on your fingertips helps secure the seam. Carefully flip the Wellington onto your baking pan so the seam is on the bottom—this helps keep it sealed during baking.

Step 4: Score and Bake

Use a sharp knife to gently score a criss-cross pattern on top of the pastry—this isn’t just for looks; it helps steam escape and gives that classic Wellington look. Mix olive oil and soy milk, then brush it over the top and sides of the pastry for a golden, shiny finish. Bake for 40-45 minutes, until puffed and golden brown. Let it rest for about 10 minutes before slicing, so the filling firms up nicely.

Top Tip

I’ve made this Vegan Mushroom Wellington with Sweet Potatoes Recipe enough times to know a few tricks that make a big difference. Paying attention to caramelizing the onions and properly sealing the pastry really changes the final flavor and presentation.

Slow Caramelization: Don’t rush the onions—those 30 minutes developing sweetness are essential for depth.
Don’t Over-Process Mushrooms: Keeping some texture means the filling won’t turn into a soggy mush.
Sealing the Pastry: Use a bit of water on your fingers to firmly pinch edges; this prevents leaking and keeps everything snug.
Rest Before Slicing: Let the Wellington cool a bit to avoid a filling spill-out and to help it slice cleanly.

How to Serve Vegan Mushroom Wellington with Sweet Potatoes Recipe

Vegan Mushroom Wellington - Serving Suggestion

Garnishes

I usually keep the garnish simple—fresh chopped parsley adds a pop of color and freshness. Sometimes I sprinkle a little flaky sea salt right before serving to highlight the pastry’s crispiness.

Side Dishes

This Wellington pairs beautifully with a silky vegan gravy and a crisp green salad. Roasted Brussels sprouts or a simple garlic green bean sauté also complement the earthy mushrooms and sweet potatoes wonderfully.

Creative Ways to Present

I once made individual mini Wellingtons for a holiday party, which were fun to serve and made for less slicing hassle. You can also slice it into thick slabs and stack with a drizzle of balsamic reduction for a restaurant-style presentation.

Make Ahead and Storage

Storing Leftovers

I keep leftovers wrapped tightly in plastic wrap or in an airtight container in the fridge. It stays good for up to 3-4 days — perfect for reheated lunches or quick dinners.

Freezing

This Vegan Mushroom Wellington with Sweet Potatoes Recipe freezes surprisingly well. I recommend freezing it before baking—wrap tightly in foil and plastic wrap—and then bake from frozen, adding a few extra minutes to cooking time.

Reheating

To reheat, I like to warm leftovers in the oven at 350°F for about 15-20 minutes to keep the pastry crisp. Microwaving can make the crust soggy, so the oven is definitely my go-to.

Frequently Asked Questions:

Can I use other mushrooms besides cremini?

Absolutely! Cremini mushrooms add great flavor and texture, but you can also use portobello, shiitake, or even a blend for complexity. Just be sure to chop them finely or pulse in the food processor to help them cook down evenly.

Do I have to use puff pastry?

Puff pastry is what gives this Wellington its signature flaky, buttery crust, but you could use vegan pie crust or phyllo dough as alternatives. Just keep in mind the texture and baking time might differ a bit.

How far ahead can I prepare this recipe?

You can prepare the whole Wellington assembly a day ahead and keep it in the refrigerator, covered tightly, ready to bake. Or prep the filling and sliced sweet potatoes even earlier, storing them separately in the fridge to save time on the day you bake.

Can I make this gluten-free?

To make this gluten-free, swap the puff pastry for a gluten-free version, which some stores carry, or make your own gluten-free pastry. Just be aware that gluten-free puff pastry can be more delicate and might require careful handling during assembly.

Final Thoughts

This Vegan Mushroom Wellington with Sweet Potatoes Recipe holds a special place in my kitchen because it transforms simple plant-based ingredients into something celebratory and comforting. It’s a dish I recommend to friends looking to impress without stress and brings a smile every time I serve it. Give it a try—you might find it becoming a new favorite as well!